Mexican Cornbread I

19 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 1 hr 10 min

“A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.” - by Rebecca Henley

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3 cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
6 chopped green chile peppers
2 eggs, beaten
1 (8 ounce) can creamed corn
1/4 cup milk

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Nutrition

Amount Per Serving (12 total)

Calories
209 cal
10%

Fat
10.8 g
17%

Carbs
18.5 g
6%

Based on a 2,000 calorie diet

Reviews (19)

Rate This Recipe

BRENTON CHOSE

Oct. 1, 2003

"I am 15 years old and just starting to love to cook! This recipe was very quick and easy and tasted great. My whole family loved it. I added olives and alittle more peppers. I recommend serving with a..." See more spicy mexican dish!!"

MADONNA LEAMON

Oct. 1, 2003

"This was so moist. I was alittle leary of the green chiles, so I only put 1 teaspoon in it but they were not hot, as I expected. The chiles did add a slight mexican flavor to it.It was raved about at..." See more our mexican pot luck at work."

SYLVIE965

Feb. 23, 2009

"Being from the South, We like our cornbread unsweetened (as Emeril will tell you) We like mexican cornbread, not cupcakes.. This recipe is one of the best we've ever tried....." See more"

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